I love Baileys liqueur.
So I decided to dedicate another stunning and gorgeous to this liqueur ….
Entremet Baileys 2020 … a simpler reinterpretation of the Entremet Baileys prepared a couple of years ago (you can find it here).
Mascarpone and vanilla, milk chocolate and Baileys …… a real treat.
You have been so many to prepare the Entremet Baileys of the past ……. I hope you will appreciate this dessert too much as well.

Entremet Baileys 2020

Porzioni 8
Chef Aria


Almond biscuit 

  • 1/3 cup (75 g) marzipan
  • 1 tbsp (10 g) icing sugar
  • 1 medium (50 g) whole egg
  • 2 scant tbsp (25 g) melted unsalted butter
  • 1 tbsp (7 g) pastry flour
  • 1 tbsp (7 g) potato starch
  • 1/4 tsp (1 g) baking powder
  • A pinch of salt

Mascarpone and vanilla crémeux 

    Vanilla custard

    • 2/3 cup + 1 tbsp (165 g) heavy cream
    • 2 medium (30 g) egg yolks
    • 3 tbsp (45 g) superfine granulated sugar
    • 3.2 g gelatin, 200 bloom (sheets or powder)
    • Seeds from 1/2 vanilla pod

    Mascarpone and vanilla crémeux

    • 5.5 oz (150 g) vanilla custard
    • 1/2 cup less 1 tbsp (100 g)  mascarpone cheese  (Santa Lucia Galbani)

    Milk chocolate and Baileys mousse

    • 3 tbsp + 1 tsp (50 g) full fat milk
    • 5 tbsp + 1 tsp (80 g) Baileys
    • 7 oz (200 g) milk chocolate 40%, Jivara Valrhona
    • 5.4 g gelatin, 200 bloom (sheets or powder)
    • 1 cup + 2.5 tbsp (270 g) heavy cream

    Milk chocolate mirror glaze

    • 4 tbsp + 1 tsp (66 g) water
    • 1/2 cup + 1 tbsp + 2 tsp (125 g) superfine granulated sugar
    • 4.5 oz (125 ) glucose syrup
    • 4 tbsp + 1 tsp (85 g sweetened condensed milk
    • 4.5 oz (125 g) milk chocolate 41%, Alunga Cacao Barry
    • 7.5 g gelatin, 200 bloom (sheets or powder)


    • Tempered milk chocolate decorations


    Almond biscuit

    1. Heat fan oven at 320F - 160°C.

      Spray a thin layer of cooking spray on a silicone pastry mat and set aside.

      Dice the marzipan and heat with icing sugar in the microwave to loosen.

      Pour the mixture into a pitcher and blend with a hand blender until you get a smooth mixture.

      Pour the mixture into a bowl and whip until soft and fluffy.

      Add melted butter, then sifted powders.

      Pour 120 g of the mixture in a 7 inches (18 cm) mastery ring and bake for 15 minutes.

      Let cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.

      Set aside to assemble (you can wrap in clingfilm and freeze).

    Mascarpone and vanilla crémeux

    1. Soak gelatin sheets in cold water.

      In a mixing bowl, combine egg yolks with sugar and vanilla.

      Bring heavy cream to a boil and pour over yolks and sugar mixture.

      Cook over a medium heat until the mixture reaches 180F - 82°C.

      Out of the heat, add winged gelatin sheets and gently stir to combine.

      Weigh the called vanilla custard (150 g).

      Soften the mascarpone cheese with a spatula.

      Add a small amount of vanilla custard to loosen.

      Add the remaining vanilla custard and mix to combine.

      Pour 225 g of the crémeux in a 6 inches (16 cm) silicone mould (or pastry ring),

      refrigerate for a couple of hours, then freeze.

    Milk chocolate and Baileys mousse

    1. Soak gelatin sheets in cold water.

      Melt chocolate in the microwave.

      Heat milk with Baileys at  175F - 80°C, out of the heat, add wringed gelatin and stir to combine.

      Make a ganache, adding hot mixture, 1/3 at a time, mixing well with a rubber spatula.

      Whip heavy cream until soft peaks form.

      Pour a small amount of whipped cream into the ganache and combine with a whisk.

      Then pour the ganache into the remaining whipped cream and gently mix to combine with

      a rubber spatula.

    Milk chocolate mirror glaze

    1. Soak gelatin sheets in cold water.

      In a pitcher, pour sweetened condensed milk and chopped chocolate.

      Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

      Pour the syrup into the pitcher, add winged gelatin sheets and mix with a hand blender

      until smooth and shiny, for at least 2 minutes.

      Refrigerate overnight.

    To assemble

    1. In a 7 inches (18 cm) silicone mould or pastry ring (1.5 inches - 4 cm in high) pour 300 g

      of Baileys mousse and freeze for a couple of minutes.

      Place in the middle the mascarpone and vanilla crémeux, pour 150 g of Baileys mousse

      and smooth the surface with a small spatula.

      Place the almond biscuit in the middle, smooth the edges and freeze for at least 24


    To serve

    1. Remove the dessert from the mould and place on a wire rack.

      Heat and blend the mirror glaze and use at 85-95F - 30/35°C.

      Glaze the dessert, decorate with milk chocolate decorations.

      Refrigerate for about 8 hours before serving.


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